Desserts
This Baskin Robbins mint chocolate chip milkshake recipe delivers the iconic frozen treat you crave—cool, creamy, and packed with crunchy surprises. 🌟 The secret lies in blending frozen mint ice cream with chocolate chips and crushed cookies for that signature texture, then topping it with whipped cream and a chocolate drizzle.
I’ve perfected this at-home version to mimic the restaurant’s rich, velvety perfection.
The key to nailing this milkshake is using high-quality mint ice cream (store-bought or homemade) and blending it just until smooth—never overmixing, or it’ll turn icy. A splash of milk ensures a silky consistency, while chocolate chips and cookie crumbles add the crunch that makes this shake irresistible.
The whipped cream topping elevates it from good to Baskin Robbins-level indulgence.
What you’ll end up with is a thick, frosty milkshake that’s cool enough to sip like a dessert but rich enough to satisfy a sweet tooth. The mint flavor shines through without overpowering, and every spoonful delivers that perfect balance of creamy, crunchy, and chocolatey goodness.
It’s the kind of treat that feels like a cheat day, even on a weeknight.
Perfect for summer days, movie nights, or whenever you need a little taste of nostalgia. This recipe serves two, so double it for a crowd—or save half for later, because leftovers taste just as good the next day. Let’s make this classic shake at home!
Ingredients for baskin robbins mint chocolate chip milkshake
High-quality mint ice cream, crunchy cookies, and rich chocolate drizzle—this is how you recreate the iconic milkshake at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Mint Ice Cream 🍦 | 2 cups | Store-bought or homemade, fully frozen |
| Milk 🥛 | ¼ cup | Whole milk for creaminess (or 2% if preferred) |
| Semi-Sweet Chocolate Chips 🍫 | ½ cup | High-quality chips for rich flavor |
| Crushed Oreo Cookies 🍪 | ¼ cup | Original flavor preferred for classic taste |
| Heavy Whipping Cream 🧈 | ½ cup | Cold for perfect whipped texture |
| Granulated Sugar 🍚 | 1 tbsp | For whipped cream sweetness |
| Vanilla Extract 🌿 | ½ tsp | Pure extract for depth of flavor |
| Dark Chocolate Drizzle 🍫 | 3 oz | Melted for topping (70% cocoa preferred) |
| Crushed Peppermint Candies 🍬 | 1 tbsp | Optional for extra minty crunch |
| Ice Cubes ❄️ | ½ cup | For blending texture (optional) |
| Salt 🧂 | ¼ tsp | Fine sea salt for whipped cream |
The mint ice cream is non-negotiable here. Breyers or Häagen-Dazs are my go-tos for store-bought, but homemade is even better if you've got the time. Look for vibrant green mint—no brown or yellowed spots, which mean it's been sitting too long. The chocolate chips should be semi-sweet, not milk chocolate, to avoid overpowering the mint. Ghirardelli or Guittard are my top picks for that perfect balance. As for the Oreos? Original flavor only—no cookies and cream or double-stuffed. Crush them finely in a bag with a rolling pin for that signature crunch.
No mint ice cream? Vanilla ice cream with 1 tsp peppermint extract mixed in works in a pinch, though it won’t be as authentic. Swap the Oreos for crushed graham crackers or pretzels if you’re out, but trust me, nothing beats the classic combo. The chocolate drizzle can be made with melted chocolate bars or chips—just make sure it’s at least 70% cocoa for that rich, bittersweet flavor. For the whipped cream, cold heavy whipping cream is key. If it’s too warm, it won’t whip properly, and you’ll end up with something closer to pudding than clouds. Pro tip: Chill your mixing bowl and beaters for 10 minutes before whipping.
This milkshake is best served immediately, but if you need to prep ahead, store the dry ingredients (chocolate chips, cookies, candies) separately and blend the wet ingredients in advance. Keep the whipped cream in an airtight container in the fridge for up to 2 hours—just give it a quick whip before serving. The melted chocolate drizzle can be stored in the fridge for 3 days in a sealed jar. For leftovers, simply blend again with a splash of milk to restore that creamy texture. Double the recipe? No problem—just use a larger blender and serve in tall glasses for that classic milkshake experience.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just scoop, blend, and boom. No measuring cups, no fancy tools, just dump the mint ice cream, splash in milk, toss in chocolate chips and Oreos, and let the blender do the work. Honestly, it’s the kind of recipe that makes me feel like a dessert genius without any effort.
- Oreo-Creamy Crunch: That first sip of cold, creamy mint with the sharp chocolate and Oreo crunch? It’s like Baskin Robbins packed a whole flavor party into one glass. The whipped cream on top ties it all together—smooth, sweet, and just a little indulgent.
- Date Night Ready: No need to plan a fancy outing. This milkshake is my go-to for lazy Fridays or when I want to treat myself without leaving the house. Between us, I’ve served it to guests who think I’m a pro—no one suspects it’s just five ingredients.
- Leftovers? Even Better: Make a big batch on Sunday, freeze it in cups, and you’ve got instant dessert for the week. The texture stays perfect—no grainy ice cream, just that rich, creamy shake every time. My kids beg for seconds, and I don’t even feel guilty about the leftovers.
Step-by-step instructions for Baskin Robbins mint chocolate chip milkshake
Here's how to recreate that iconic frozen treat with a velvety texture and perfect crunch.
🍳 Step 1: Blend the Ice Cream Base
Place the 2 cups of Mint Ice Cream in a blender. I like to use a high-powered blender for this—it creates a smoother texture. Add the 0.25 cup of Milk and 0.5 cup Ice Cubes (if using) to help break down the ice cream into a thick, creamy consistency.
Blend on high for 30-45 seconds until completely smooth. You'll know it's ready when the mixture looks like thick pudding with no ice crystals remaining. The ice cream should be fully incorporated, with no chunks left in the bottom of the blender. This is your foundation—skip this step and you'll end up with a grainy milkshake.
👨🍳 Step 2: Whip the Cream Mixture
In a separate bowl, combine the 0.5 cup Heavy Whipping Cream, 1 tbsp Granulated Sugar, 0.5 tsp Vanilla Extract, and 0.25 tsp Salt. I use a hand mixer for this—it's quicker than whisking by hand. Beat on medium-high speed until soft peaks form, about 2-3 minutes. The cream should thicken noticeably and hold its shape when the whisk is lifted.
Here's the thing—don't overmix or you'll end up with butter. You want that light, airy texture that will blend seamlessly with your ice cream base. Fold this whipped cream into your blended ice cream mixture using a spatula, combining gently to maintain both textures.
🥘 Step 3: Add the Crunchy Elements
Now for the magic—fold in the 0.5 cup Semi-Sweet Chocolate Chips and 0.25 cup Crushed Oreo Cookies. I like to do this in two additions. First, mix in half of each, then taste and adjust. The chocolate chips should be evenly distributed but still visible as little surprises in every sip. The Oreos add that classic crunch that makes this milkshake unforgettable.
If you're using the 1 tbsp Crushed Peppermint Candies, add them now. They'll dissolve slightly but still provide that refreshing minty kick throughout. Give everything one final stir to ensure even distribution. The texture should be thick but still pourable—like a soft-serve that's been given a grown-up upgrade.
🍽️ Step 4: Serve with Chocolate Drizzle
Pour the milkshake mixture into two chilled glasses. I like to use tall glasses so the presentation looks just like the classic Baskin Robbins version. Let it sit for 1-2 minutes before serving—this helps the flavors meld together and the texture settle.
Melt the 3 oz Dark Chocolate Drizzle in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth and glossy. Drizzle generously over each milkshake just before serving. The contrast of the cool, minty milkshake with the rich chocolate is what makes this treat so special. Serve immediately with a long spoon and enjoy the perfect balance of creamy, crunchy, and chocolatey goodness.
Pro Tips For Making Baskin Robbins Mint Chocolate Chip Milkshake
- Freeze the Oreos First: I learned this the hard way—crushing Oreos at room temperature just makes them turn to dust in your blender. Pop them in the freezer for 10 minutes before crushing, and they’ll stay chunky and add real texture to every sip.
- Use Cold Ingredients Only: This isn’t just a suggestion—it’s non-negotiable for that Baskin Robbins creaminess. Scoop the mint ice cream straight from the freezer, chill your milk in the fridge for at least 30 minutes, and whip the heavy cream cold straight from the fridge. Warmth is the enemy of fluffy perfection.
- Melt Chocolate Chips Slowly: Dumping chocolate chips straight into the blender with ice cream just turns them into a gloopy mess. Instead, microwave them in 15-second bursts with a splash of milk, stirring between each, until they’re just melted but not hot. Pour that smooth mixture in last—it’ll blend seamlessly.
- Blend in Stages: Dumping everything at once guarantees a watery, soupy disaster. Start with the ice cream and milk, blend until smooth, then add the melted chocolate. Finally, pulse in the crushed Oreos and whipped cream—just enough to combine, not overwork it. This keeps the texture rich and the flavors balanced.
Make-ahead tips for leftovers
Prep Ahead Components
Store the crushed Oreos and chocolate chips in separate airtight containers in your pantry for up to 2 weeks—they’ll stay fresh and ready to fold in whenever you’re craving a shake.
I like to portion the peppermint candies into small containers too, so I can grab them quickly when needed. 🧂
The whipped cream mixture (heavy cream, sugar, vanilla, and salt) can be prepped 2 hours ahead and stored in an airtight container in the fridge. Just give it a quick whip before folding into your milkshake base—the cold temperature helps it whip up faster and fluffier.
Trust me, this is a game-changer for busy weeknights.
Freezing the Base
For an even bigger time-saver, blend the mint ice cream, milk, and ice cubes ahead of time and freeze the mixture in an airtight container for up to 3 days.
When you're ready to serve, simply let it soften slightly at room temperature for 5-10 minutes before blending again with a splash of milk to restore that creamy texture. It’s like having a Baskin Robbins shake ready to go at a moment’s notice! ❄️
Chocolate Drizzle Prep
Melt the dark chocolate drizzle in advance and store it in a sealed jar in the fridge for up to 3 days. When you’re ready to serve, simply reheat it in 10-second intervals in the microwave until smooth and glossy again.
I keep a small jar of this ready-to-use chocolate in my fridge at all times—it’s perfect for topping milkshakes, pancakes, or even ice cream sundaes.
Batch Prep for Parties
Double or triple the recipe and store the blended milkshake base in airtight containers in the freezer for up to 2 weeks. When you’re ready to serve, blend again with a splash of milk to soften it, then fold in the whipped cream and crunchy toppings.
This is perfect for parties or movie nights—just grab a container, blend, and serve. The crowd will never know it wasn’t made fresh! 🎉
Garnish Storage
Keep the whipped cream and chocolate drizzle separate until serving to maintain their perfect textures.
Store the whipped cream in a sealed container in the fridge for up to 2 hours, and the melted chocolate in the freezer for up to 1 week if you’re prepping for a big event.
Just reheat the chocolate gently before drizzling—no one will guess it was prepped ahead of time!
Nutrition facts
Frequently asked questions
Can I make this milkshake without a blender?
You can try! While a blender creates the smoothest texture, you can mash the mint ice cream with a fork in a bowl, then stir in the milk and other ingredients. For the crunchy elements, add them last and stir gently. The result will be thicker and less creamy, but still delicious. A food processor works better than a fork for breaking down the ice cream.
What's the best way to store leftover milkshake?
Store the blended milkshake base (without whipped cream toppings) in an airtight container in the freezer for up to 3 days. When ready to serve again, let it soften for 5-10 minutes at room temperature, then blend with a splash of milk to restore creaminess. Keep whipped cream and chocolate drizzle separate until serving to maintain texture.
Can I substitute any ingredients if I'm out of something?
Swap Oreos for graham crackers or pretzels for crunch, and use vanilla ice cream with 1 tsp peppermint extract instead of mint. For chocolate chips, try chopped nuts or butterscotch chips. The whipped cream can be made with coconut cream for a dairy-free option, though the flavor will differ slightly. Always adjust sweetness to taste.
How do I make this milkshake even creamier?
For ultra-smooth results, use ultra-pasteurized heavy cream instead of regular heavy cream, and chill your blender components for 15 minutes before blending. Add 1 tbsp corn syrup to the ice cream blend to prevent ice crystals. Also, blend the ice cream with 1/4 cup warm milk (not cold) to help emulsify the fats for a silkier texture.
Why did my whipped cream turn into butter?
This happens when you overmix or use warm cream. Always use very cold heavy cream and beat just until soft peaks form (2-3 minutes). Chill your mixing bowl and beaters beforehand, and avoid using a hand mixer on high speed. If it happens, simply start over with fresh cold cream—it’s the only way to get that perfect fluffy texture.